First up, create the miso caramel: Begin by cutting the butter into small cubes. Once complete, place the cubes into the fridge as you need them later, cold.

Combine the sugar, glucose and a little bit of water into a saucepan bringing the mixture to a light boil over a medium heat.

While waiting for the caramel to form, bring the cream to a boil in a separate pan.

Once the sugar and glucose have caramelised, stir in the boiling cream. By combining the cream and the caramel, you will prevent the caramel from burning.

Add the butter and miso paste to the caramel mixture and whisk until the caramel has a smooth and thick consistency.

Create the ice cream cookies: Preheat your oven to 165 degrees celsius.

In a mixing bowl, whip the butter and caster sugar together.

In the same mixing bowl, add the honey and then each egg, one at a time.

Finally, add the flour, the baking powder, and a pinch of salt.

Whisk this mixture again, adding the remaining sesame seeds until the combination has become a smooth consistency.

Spread the mixture evenly across a baking tray and bake for 5 minutes.

Remove from the oven and using a ring cutter, cut the dough into a preferable size to sandwich your ice cream and bake for another 5 to 10 minutes.

Once baked, remove the dough from the oven and allow it to cool.

To serve: Take one cookie and an even scoop of your favourite ice cream flavour.

Once the ice cream is in the centre of the cookie, drizzle the miso caramel.

Add a second cookie to create your perfectly crunchy yet creamy homemade ice cream sandwich.